Recipes Broccoli Tempura Be the first to rate & review! Lightly frying fresh broccoli in panko flakes gives this vegetable a light, crispy texture, perfect for dipping in your favorite sauce. Slideshow: Tasty Broccoli Dishes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on October 6, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 Ingredients 1 1/4 pounds broccoli crowns, stems peeled and heads halved 1 1/4 cups all-purpose flour 2 cups cold water 2 cups panko flakes Oil for frying Tempura or soy sauce, for dipping Directions In a large bowl, whisk together the flour and water until smooth. Set aside Place the panko in a bowl and set aside. In a large saucepan heat 2 inches of oil to 350° over medium-high heat. Dip the broccoli in the flour/water mixture. Shake off excess batter. Roll the coated broccoli in the panko until completely coated. Fry the broccoli until golden brown and crisp, about 3 minutes. Drain on paper towels or a wire rack. Serve warm with tempura or soy sauce for dipping. Rate it Print